Georgian tomato soup with fried eggplant

Georgian tomato soup with fried eggplant

4 from 1 vote
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Course: Georgian Kitchen, Soup Recipes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 320kcal


  • Tomatoes 1 kg
  • Red bell pepper 400 g
  • Cucumbers 100 g
  • Chilli 2 g
  • Garlic 10 g
  • Olive oil 10 ml
  • Eggplant 200 g
  • Deep fat oil to taste
  • Corn starch 2 tablespoons
  • Cilantro 2 twigs
  • Parsley to taste
  • Basil to taste
  • Salt to taste
  • Ground black pepper to taste


  • Pour boiling water over the tomatoes, transfer to cold water and peel, chop and place in a blender.
  • Put randomly chopped bell peppers, garlic, cucumbers in a blender, add salt, hot pepper, olive oil and blend until smooth. Put in the refrigerator.
  • Cut the eggplant into 2 cm cubes, season with salt, roll in cornstarch and deep-fry for 2-3 minutes until soft and golden brown. Then transfer to a paper towel folded several times to remove excess oil.
  • Try chilled soup – and add salt or pepper, if necessary. Pour into plates, put the eggplant on top. Decorate with herbs and serve.


Calories: 320kcal

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